• 2 (3/4 inch thick) bone-in pork chops
• 1 (4 ounce) package sliced fresh mushrooms
• 4 ounces diced Swiss cheese
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 eggs
• 3/4 cup bread crumbs
• 2 tablespoons vegetable oil
• 1/2 cup white Zinfandel wine, or as needed
1 Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop
a 2-inch slit in the side.
2 Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.
3 Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.
4 Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until the outside of the pork chops is browned, 2 to 3 minutes per side.
5 Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender about t2 hours. Check the wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees and 63 degrees